Bring a large pot of salted water to a boil. Add ravioli and cook according to package directions. Remove ravioli.
While water is coming to a boil and pasta is cooking, make the sauce. In a medium saucepan over medium heat, melt butter. Continue cooking butter, stirring frequently and adjusting heat as needed, butter becomes a golden brown color, about 2-3 minutes. Add sage and pistachios and cook for 1-2 minute until toasted and fragrant. Remove from heat. Season with salt and pepper, to taste. Add ravioli to the pan, stirring to coat pasta in sauce. Top with pomegranate arils and serve.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/brown-butter-ravioli-with-pistachios-sage-and-pomegranate/